Description

These savory shortbread cookies are buttery and crumbly with bold flavors from sharp cheddar cheese, rosemary, and black pepper. They make a delightful snack, appetizer, or addition to a cheese board.

Ingredients

1 ½ cups white cheddar cheese, grated from a block

½ cup unsalted butter, at room temperature

2 tablespoons granulated sugar

1 ½ tablespoons fresh rosemary, finely chopped (or 1 ½ teaspoons dried rosemary)

1–2 teaspoons freshly ground black pepper

½ teaspoon sea salt

1 ¼ cups all-purpose flour

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Instructions

In a large mixing bowl, beat together cheddar, butter, sugar, rosemary, pepper, and salt until smooth and well combined.
Add the flour and mix on low speed just until the dough comes together.
Form the dough into a log shape, wrap in plastic, and refrigerate for 30 to 45 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch rounds and place on the prepared baking sheet.
Bake for about 15 minutes, until the edges are lightly golden.
Let the cookies cool completely before serving.

Notes

Swap cheddar for parmesan, manchego, or asiago for different flavors.
Use thyme or sage instead of rosemary for herb variety.
Add chopped nuts like walnuts or pecans for crunch.
Shorter baking yields softer cookies; longer baking makes them crisper.
Cookies store well at room temperature for up to a week or in the freezer for up to three months.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 1g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg